I whipped up some quick muffins tonight, and they were so tasty I had to share! I am house sitting, and don't have my usual full array of flours. I brought millet flour with me, so decided on a millet muffin, but wanted a blend. Luckily, hiding amongst the wheat flour and oats and powdered sugar, I found some sweet rice flour. Hooray! I wasn't too surprised to find it - the people I am house sitting for are total foodies. She is a food stylist who loves to bake, and he is a gluten-intolerant photographer. Their pantry and fridge are stocked with all sorts of fantastic ingredients (shiso fumi furikake! fancy dried mushrooms! gourmet jams and mustards! lebni! herbed chevre! pomegranates!). I also found some amazing rosemary fleur de sel (from Tesco of all places), and have been using it on everything. I think my sodium intake has tripled in the last three days. I couldn't resist using it in the muffins - so I sprinkled the tops of each muffin with it before putting it in the oven. Delightful! If only we had a Tesco in the U.S. Just another reason to plan a trip to the U.K.
Anyway, out of necessity, I chose a millet-rice blend. I normally use brown rice flour, not white or sweet, so this was kind of a fiber-free adventure for me into the world of refined rice flour. The flavor of the sweet rice flour is totally transparent and the texture much lighter than its brown counterpart; I can see why it gets used for sweet baked goods all the time! I decided to add some whole millet grains for crunch. Conveniently, I had a package of fresh rosemary that needed to be used, a scavenged leftover from last week's food shoot at the photo studio. Friday afternoons = free leftover food. So, in the rosemary went, along with garlic powder and poppy seeds, and that tasty rosemary fleur de sel.
I made them to eat tomorrow - I have a big, crazy, busy day and need some food on the go - but couldn't resist one fresh from the oven. Yum! The top is crusty with a salty bite, the inside is moist, and the flavor is deep and fragrant.
This was an on the fly sort of thing, I make a lot of variations of this muffin with whatever is on hand. Normally, I use my homemade corn-free "baking powder", but didn't have that along, so used a combination of baking soda and cream of tartar. I think the measurements are pretty accurate for those, darn close anyway... If you don't want to use sweet rice flour, feel free to try another flour - I've made a similar muffin in the past with millet and garbanzo flour. Buckwheat flour would provide an earthy flavor and stable texture, or try amaranth flour for a moist crumb, rich flavor, and boost of protein!
I only made six muffins, so double the recipe for a full batch of twelve.
yield 6 muffins
3/4 c millet flour
1/4 sweet rice flour
2 T whole millet grain
1 tsp cream of tartar
1 tsp baking soda
1/4 tsp salt
fresh cracked black pepper
1/2 tsp garlic powder
2 5-inch sprigs of fresh rosemary, leaves removed and chopped
1-2 tsp poppy seeds
1/2 c + 2 T unsweetened rice milk, broth, or water
2 T olive oil
optional: fleur de sel for sprinkling on muffin tops
- Preheat oven to 375. Prepare muffin pan, or line with muffin cups.
- In a large bowl, mix together flours, cream of tartar, soda, salt, pepper, and garlic powder. Whisk briskly to introduce air.
- Add rice milk and olive oil, and stir ingredients together until just moistened.
- Add chopped rosemary and whole millet grain, and stir briefly. Do not overmix!
- Transfer to muffin tin, filling each about 2/3. Sprinkle with fleur de sel if desired.
- Bake for 20-25 minutes, or until muffins are golden brown and a toothpick inserted in largest muffin comes out clean.
- Let cool for 5 minutes in tin, then transfer to cooling rack.
Don't like rosemary? Or, want it sweet, not savory?
Use the same basic recipe but switch up the ingredients - mix and match, get creative!
- For savory variations, try different herbs, like tarragon, oregano, thyme, dill weed, herbes de provence, or an italian herb mix, or try using different spices or spice mixes, like curry powder
- Add 1/8 tsp of stevia or substitute 2 T of water with equal amount of agave nectar, honey, maple syrup, molasses, or brown rice syrup
- Try coconut oil, sunflower oil, fruit puree, mashed pumpkin/squash, or a mix of oil/fruit instead of olive oil (I've made a similar muffin with a mix of applesauce and coconut oil - tasty!)
- Switch the seasonings to something spicy or sweet, like cinnamon, ginger, nutmeg, cardamom, or cloves
- Add lemon, orange, or lime zest, or a bit of the juice in place of water
- Add almond extract or vanilla
- Add dried fruit, chopped nuts, coconut, chocolate/carob chips
- Add 1/4 c grated carrot or zucchini
- Substitute 2 T of flour with cocoa or carob
- Use juice instead of rice milk
- Add fresh or frozen berries
A few ideas for combinations...I can't help but brainstorm...
- lime juice, lime zest, coconut oil, coconut, and freshly grated ginger
- pumpkin/squash and pumpkin pie spice
- applesauce, cinnamon, and chopped dried apple
- carrot, zucchini, raisins, coconut, walnuts
- orange zest, clove, vanilla
- chocolate or carob, chocolate/carob chips
- sesame seeds, ginger, honey
- poppy seeds, almond extract, almonds
- keep in mind...the more junk you add, the more batter you get, and the more muffins you make!